Baked Frittata with Ricotta, Asparagus and Cherry Tomatoes

Photo by Michael Piazza / Styled by Catrine Kelty

Typically, frittatas start on the stovetop and finish under a broiler to complete the cooking. Here I’ve streamlined the process by baking the entire thing in the oven. Ricotta lends its creamy charm in two ways: Some of it is whisked right into the eggs, and the rest is scattered over the top as distinct chunks. Roasting the vegetables in a quick blast of high heat concentrates the flavors and draws out moisture so the frittata won’t get waterlogged. Be sure to trim or snap off and compost the woody ends of the asparagus.

Serves 6

1 bunch asparagus, chopped into 1-inch pieces
8 ounces (about 1½ cups) cherry tomatoes, halved
2 tablespoons olive oil
1½ teaspoons kosher salt, plus more to taste
freshly ground black pepper, to taste
butter, for the baking dish
12 eggs
½ cup chopped flat-leaf parsley
1½ cups ricotta

Preheat oven to 500ºF (convection, if you have it). Place the asparagus and cherry tomatoes on a rimmed sheet pan and toss with 2 tablespoons olive oil. Season with salt and pepper and roast for 5 minutes. Set aside.

Lower the oven temperature to 350º. Butter a 9-inch by 12-inch oven-safe baking dish or a 12-inch cast-iron skillet. Whisk the eggs, parsley, 1 cup ricotta and 1½ teaspoons salt in a large bowl. Pour the mixture into the prepared dish or skillet. Use a slotted spoon or fish spatula to scoop up the roasted vegetables without too much of their liquid and scatter them evenly over the egg mixture. Distribute the remaining ½ cup ricotta over top. Bake for 30 minutes, or until slightly puffed and golden around the edges. Let the frittata cool for at least 10 minutes before serving.

This recipe appeared in the Spring 2024 issue as part of a larger story on Homemade Ricotta.